Ingredients serve 3.   

4 hawhiet mingharjr ghadma maqtugha flieli

Mgharfa zejt

50gr mirtil

3 imgharef laqx tal-gewz tal-indi mohmi

Ghal meringue

4 abjad tal-bajd kbar

225gr caster sugar

Mgharfa essence tal-vanilla

2 imgharef cornflour

Kuccarina hall abjad

Ghal puree tal-hawh

2 hawhiet minghajr ghadma maqsuma min-nofs

2 kuccarini icing sugar

Mgharfa meraq tal-lumi

Mgharfa meraq tal-lumi

Ghaz-zalza tal-mirtill

100gr mirtilli

50gr caster sugar

2 imgharef meraq tal-lumi

Ghal krema tal-gewz tal-indi

300krema (whipped cream)

Kuccarina estratt tal-vanilla

150gr jougourt tal-gewz tal-indi.

Method

Nofs  kuccarina estrat tal-vanilla Biex taghmel ix-xkuma (il-meringue. Sahhan il-forn ghal 130/gas 2. Habbat l-abjad tal-bajd fuq velocita medja ghal ftit minuti sakemm jehfief , joghla u jirdopja fil-volum. Gholli ghal aktar vlocita tal-mixer u zid iz-zokkor , mgharfa , mgharfa . Habbat sew bejn kull mgharfa u ohra u ara li iz-zokkor gie inkorporat kollu qabel izzid il-mgharfa li imiss . Kompli habbat it-tahlita sakemm l-ixkuma tkun ghaqdet. Tigi tleqq u zzomm f’ponot .

Zid il-vanilla, il-cornflower u il-hall, iksi turtiera kbira bil-kartaforno u b’mgharfa poggi it-tahlita f’6 porzjonijiet.  Ahmi ghal siegha imbaghad itfi il-forn u bexxaq ftit il-bieba . Hallihom jikshu hemm ghal madwar saghtejn .

Ghal puree tal-hawh, ghaffeg flimkien il-hawh ghaffeg flimkien il-hawh l-icing sugar u il-meraq tal-lumi fi processor tal-ikel . Saffi minn passatur ghal go skutella u ghatti bil-cling film. Poggi l- ingredient kollha fiz-zalza tal- mirtill f’ kazzola zghira u sajjar fuq nar medju ghal madwar 4-6 minuti sakemm il- mirtill u iz- zokkor jinhallu flimkien u ikollok zalza maghquda . hawwad ta spiss u x’ hin tlesti halli it- tahlita tibred . sahhan tagen gradilja ghal temperature medja ghal gholja u idlek il- flieli tal- hawh biz- zejt fit- tagen u ixwihom ghal 2-3 minuti fuq kull naha sakemm jibdew jiggemmdu

Taqlibhomx mill-ewwel ghax inkella jehlulek mal-qiegh. Hallihom jibirdu habbat il-krema tal-vanilla sakemmm jibda jaghqad u zommu f’ponot. Zid il-yougourt tal-gewz tal-indi fuq platt kbir u ferra il-krema tal-gewz tal-indi , iz-zalza tal-mirtill u il-pure tal-hawh fuqhom.

Ferrex il-mirtill , il-flieli tal-hawh u il-laqx tal-gewz tal-indi fil-wicc u servi.

Ingredients serve 3.   

4 peaches stoned and cut into wedges

1 tablespoon olive oil

50gr blueberries

3 tablespoon coconut flakes , toasted

For the meringue

4 large egg whites

225gr caster sugar

1 teasepoon vanilla extract

2 tablespoon cornflour

1 teasepoon white vinegar

For the peach puree

2 ripe peaches halved and stoned

2 teasepoon icing sugar

1 tablesspoon lemon juice

For the blueberry complote

100gr blueberries

50gr caster sugar

2 tablespoon lemon juice

½ teasepoon vanilla extract

For the coconut cream

300ml whipped cream

1 teasepoon vanilla extract

150gr coconut yogurt

Method

 For the meringue , preheat the oven to 130/ gas 2 , whisk the egg whites on a medium speed for a few minutes until light , fluffy and doubled in size , turn the mixer to medium high, and add the sugar  1 teasepoon at a time beating well between each addition and making sure it is completely incorporated before adding the next until the meringue is thick, glossy and holding stiff peaks, whisk in the vanilla, cornflour and vinegar line a large baking sheet with baking paper and spoon on the meringue in 6 large dallops and cook for 1 hour, then open the oven door a fraction to turn off the heat and leave to cool compleytely for about 2 hours .

For the peach puree , blend the peaches, icing sugar and lemon juice together in a processor, push through a sieve into a bowl and cover with clingfilm.

Pull all the blueberries complote ingredients in a small pan and ingredients in a small pan and cook in a medium heat until the blueberries break down and the sugar dissolves to make a thick sauce about 4-6 minutes stairring frequently leave to cool at room temperature.

Heat a griddlepan on medium heat and brush the peach wedges with the oil; add to the pan and swear  for 2-3 minutes on each sided until charred; don’t turn them over too quickly or they will stick, allow to cool . whip the cream and vanilla until it just holds soft peaks add the coconut jougourt and whisk lightly again

On a large platter, smash the meringue, dallop over the coconut cream, blueberry complote and peach puree, scatter over the blueberries, grilled peach wedges and toasted coconut flakes and serve . 

Ingredients

3 brungieliet imdaqqsa

100gr mozzarella

4 bicciet incova

Hames tadamiet imqaxxra

Ftit habaq

4 imgharef frak tal-hobz

Gobon

2 imgharef zejt taz-zebbuga

Bzar u melh

Method

Qaxxar il-brungiel u aqta mit-tul fi slajsis irqaq.

 Xarrab ghal madwar siegha biex tnehhi l-imrar taghha . Qattarhom u griljahom .

Fi skutella hallat il-frak tal-hobz 2 imgharef mill-gobon mahku ,il-habaq imqatta,

Niskata melh u bzar . Hallat kollox f’daqqa, permezz taz-zejt .

Qatta’ l-incova u il-mozzarella

Poggi ftit mit-tahlita tal-frak tal-hobz fuq kull bicca brungiela.

Poggi ftit mozzarella u ftit incova fuq kull wahda . Rembel il-brungiel u aghlaq sew b’ toothpick .

Ahmi ghal madwar 20 minuta form li tkun sahhant minn qabel f’temperatura ta 180°C .

Ricetta no 50  isservi 4

Ingredients

Mgharfa zejt taz-zebbuga

Basla imqatta fin

2 karottitiet mqatta fin

2 zkuk tal-karfus imqatta fin

Kurrasta mqatta fin

100ml inbid ahmar

100ml stokk tal- haxix

Bott kbir tadam shih

Klin frisk

Oregano frisk

Bott zghir fazola kbira

Bott kbir fazola hamra

Bott kbir fazola zghira

Bzar u melh

Hobs mixwi jew Croutons.

Method

F’ kazzola kbira  sahhan iz-zejt u qalli il-basla, il-karotti, il-karfus ghal madwar 5 minuti.  

Zid it-tewm u il-kurrata u sajjar ghal 5 minuti ohra.  zid l-ingredient l-ohra kollha .  

Kompli sajjar ghal siegha ohra.

Servi bil-hobz mixwi jew il-croutons .

.

Ingredients

3 tablespoon olive oil

1 large onion , chopped

2 leeks chopped

2 sticky celery chopped

175gr button mushrooms chopped

4 tablespoon dry white wine

1.2 litres vegetable stock

1 bay leaf (Randa) 

175gr puy lentils

350gr skinless boneless cooked chicken diced

Salt and pepper

Method

Heat the oil in a large saucepan. Add the onion, leeks, carrots, celery and mushrooms and cook over a low heat , stairring occasionally for 5-7 minutes until softened but  not coloured .

Increase the heat to medium , pour in the wine and cook for 2-3 minutes until the alcohol has evaporated but not alcohol until they are tender .

Stir in the chicken , season to taste with salt and pepper and simmer for a further 5-10 minutes until the chicken is piping hot . Remove and discharge the bay leaf and serve immediately.

Ingredients

2 litres  chicken stock

 2 tablespoon finely chopped fresh tarragon leaves

Fresh grated parmeasan cheese to serve

Pasta dough

125gr flour + extra if needed

2 tablespoon fresh tarragon leaves stem removed

1 egg

1 egg separated

2-3 tablespoon water

Pinch of salt

Filling

200gr skinless boneless chicken cooked coarsely chopped

½ chopped mixed fresh tarragon , chives and parsley

4 tablespoon whipped cream

Salt and pepper

Method

To make the pasta , combine the flour , tarragon and salt in a food processor or blender. Beat together the eggs egg yolk , oil and 2 tablespoon of water . With the machine running pour in the egg mixture and process until it forms a ball (using a further tablespoon of water if needed . wrap and chill for 30 minutes . Reserve the egg white). To make the filling , put the chicken lemon rind and mixed herbs in a food processor or blender and season to taste with salt and pepper, Chop finely . Do not over process . Started in a bowl and stir in the cream Divide the pasta dough in half . Cover one half and roll out the other half on a flavored surface to less than 1.5mm. cut out rectangles measuring about  10*5cm 4*2 inches . Place a teasepoon of filling on each one half of each rectangle . Brush the edges to seal. Arrange on a baking sheet dusted with flour and chill for 1or 2 hours. Bring a large pan of water to the boil . drop in half of the ravioli and cook for 12-15 minutes or until just tender and the filling is piping hot . Drain on a tea towel while cooking the remainder  . Meanwhile put the stock and tarragon in a large pan . Bring to the boil then cover and simmer for 15 minutes . Add the ravioli and simmer for a further 5 minutes . Ladle into warmed bowls and serve immediately with parmeasan cheese.  

Ingredients

175gr egg noodles

2 tablespoon olive oil

8 sprig onions chopped

4 bacon rashes, chopped

2 tablespoon chopped fresh tarragon

6 skinless boneless chicken , tights diced

150ml dry white wine

1.2 ml vegetable stock

Salt and pepper

Crusty bread to serve.

Method

Method

Bring a saucepan of water to the boil . add the noodles and cook accordingly to the instructions on the packet. Drain, refresh under cold running water and leave to stand in the bowl of water . Heat the oil in a large saucepan . add the spring onions and bacon and cook over a low heat . stairring occasionally for 5 minutes until the spring onions have softened and the bacon begin to colour . Add the tarragon , increase the heat to medium and cook, stairring frequently for about 8 minutes until the chicken is golden brown all over. 

Pour in the wine and cook for 2 minutes until the alcohol has evaporated, then pour it enough of the stock just to cover the meat . reduce the heat , cover and simmer for 20-30 minutes until the chicken is tender and cooked through. Pour in the remaining stock , season with salt and pepper and bring to the boil . Drain the noodles and add to the pan.   Heat through briefly, ladle the soup into warmed bowls and serve immediately with crusty bread.

  

Ingredients

3 tablespoon butter

4 shallots chopped

1 leek sliced

450gr skinless boneless chicken breasts , chopped

600ml/  chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon fresh thyme plus extra sprigs to garish

Salt and pepper

Method

Melt the butter in a large saucepan over a medium heat . add the shallots and cook stairingly for 3 minutes until softened

2 add the leek and cook for a further 5 minutes , stairring

Add athe chicken , stock and herbs and season to taste with salt and pepper . bring to the boil , then reduce the heat and simmer for 25 minutes until the chicken is tender and cooked through .

Remove from the heat and leave to cool for 10 minutes . Transfer soup in a food processor or blender and process until smooth (you may need to do this in batches.) 

Return the soup to the raised- out pan and warm  over a low heat for 5 minutes .

Stir in the cream and cook for further 2 minutes , then remove from the  heat and ladle into warmed serving bowls . garished with thyme sprigs and serve immediately .

Varation

For the lower fat of the is soup omit the double cream but replace half the chicken stock with semi skimmed milk .

Ingredients

1 (20 ounce) pineapple chunks

10 skinless boneless

Chicken breasts halves

(14.5 ounce)  can stewed tomatoes

2 cups black olives

1 teasepoon ground cumin

1 teasepoon ground cinnamon

2 tablespoon water

2 tablespoon cornstarch

½ cup salsa , salt to taste

1 onion quatered

1 red bell pepper thinly sliced

Method

Drain pineapple reserving juice with salt.

In a large frying pan combine cumin and cinnamon and sprinkle over chicken.  

Add reserved pineapple juice , tomatoes , olives and salsa . cover and simmer for 25 minutes . Mix cornstarch with water. Stir into juices . Add bell pepper and simmer chunks and heat through.

Ingredients

Mgharfa zejt taz-zebbuga

Basla imqaxxra u mqatgha irqiqa hafna

350gr qargha baghli mahsul u mqatta f’cubes 

Nofs kuccarina  hwawar imhallta mixed herbs niexfa

4 imgharef (60ml ) krema friska.

Method

Hu  borma ta 4 litri aghmel iz- zejt u sahnu fuq nar gholi sa ma jibda ifexfex.

Imbaghad itfa il- basla u it- tewm u qallihom mikxufa sakemm jihmaru waqt li thawwad spiss . wara zid il- qargha baghli , kompli hawwad u qalli mikxuf l- istokk il- bzar u il- melh , ghatti stenna sa mal- borma tiftah taghli . fl- ahhar halli is- soppa fergha habaq frisk f’ nofs kull platt u jekk trid mgharfa krema friska

Nota; Jekk tbati mix-xahmijiet gholja fid-demm, minflok il-krema friska tista tuza jogourt plain light jew halib xkumat . innota li il- krema friska fiha 40per cent xaham mill jogourt plain mhux light

Ingredients

1 pkt dark chocolate

2 tablespoon vanilla extract

1 cup wine cabaret suveniour

One and one forth dark brown sugar

4 eggs

One and one all purpose flour

Method

Preheat oven to 180°C. spray 13*9cm in pan with vegtables pan spray . measure out half cup dark caocao and set aside  in a large saucepan cook of wine over medium high heat until it reduces to three tablespoon about 10minutes stairring occasionally until completely liquid and very warm to the touch . remove saucepan from heat . uickly and eggs and vanilla and whisk until combined. Addlarger portion of candy and until shiny and combined . pour into prepared pan. Bake for center of pan center comes out clean. Let cool completely in pan on a cooling grid , then center use heart cookie cutter out clean.

When ready to serve combine remaining half cup dark caocao and remaining two tables wine a michrowave safe container . michrowave at half until smooth until smooth and serve warm drizzled over brownies.

Ingredients serve 3 persons.

Lamb brand self raising flour 800gr

Lamb brand custor sugar 300gr

Lamb brand vanilla powder 1 tsp

Lamb brand table salt pinch

Margarine 300gr

4 eggs

Lemon zest grated

For filling

Lamb brand pure or substitute ground almonds 270gr

Lamb brand custor sugar 170gr

Lamb brand icing sugar 100gr

Lamb brand vanilla powder 1 tsp

1 egg

Lemon zest 1 tsp grated

For decoration

Lamb brand sugar 400gr

Lamb brand white chocolate chips

Lamb brand mixing sprinkles

Chocolate eggs 4 ,Egg 2 whites, Lemon juice ½ fresh squeezed.

Method

 Sieve the flour in a dough and mix the flour vanilla powder,  sugar, salt, margarine and lemon zest together then add the eggs and mix until a smoth dough is obtained If needed be add some water. Mix all the ingredients until a smooth paste is obtained Roll the dough on a flavoued surface with a rolling pin , cut into 2 shapes of the figolla and spread the filling icing is obtained

Pour a drop or two on the preferred food coloring and mix until the desired coloring is obtained . Spread on the baked figolla and decorate with different icing sugar or bain marie chocolate . Add mixed sprinkles and chocolate eggs.

Ingredients,

400gr milk cooking broken in cubes

200gr  cornflakes

Mini chocololate eggs to decorate

100gr butter diced

2 tablespoon cacoa powder

Method

Break the chocolate into a medium pan , along with the butter golden syrup and caocao Heat gently stairring constantly until the chocolate has melted. Remove from the heat and stir in the cereal mixing until it is well coated . Spoon in the prepare baking tin and chill in the fridge for an hour . When ready remove from the tin and place on a serving dish. Decoratively arrange the chocolate mini eggs and other Easter decorations on top  you may even tie a yellow satin ribbon around the cake if you wish.

Ingredients

 200gr Lamb brand self raising flour

200gr pure almonds lamb brand

Liam brand custor sugar 200gr

Lamb brand vanilla powder pinch

Margarine 50gr

2 eggs beaten Lemon rind finely grated

Method

Preheat the oven to 180°C. In a large bowl sieve the flour and rub in the margarine and rub until the mixture is crumbly .Add the pure ground almond , lemon rind and vanilla powder and mix well. Add the pure ground almonds , lemon rind and vanilla powder and mix well. In a separate bowl mix the sugar with eggs Gradually add the sugar mixture into the flour mixture until. Roll out the dough into a flavored surface and cut shapes , icing sugar cookies cutter Place the cookies on a lined baking tray sheet and bake for 20 minutes or until golden . Let cool completely on a wire rack to decorate.

Ingredients

400gr milk cooking broken in cubes

200gr  cornflakes

Mini chocololate eggs to decorate

100gr butter diced

2 tablespoon cacoa powder

Method

Break the chocolate into a medium pan , along with the butter golden syrup and caocao Heat gently stairring constantly until the chocolate has melted. Remove from the heat and stir in the cereal mixing until it is well coated . Spoon in the prepare baking tin and chill in the fridge for an hour . When ready remove from the tin and place on a serving dish. Decoratively arrange the chocolate mini eggs and other easter decorations on top  you may even tie a yellow satin ribbon around the cake if you wish.

Ingredients

225gr caster sugar

200gr butter softened

Finely grated of a zest of a lemon

Few drops lemon extract

3 egg beaten

350ml self raising flour , silted

Paper cup cake cases

For the lemon buttercream

200gr unsalted butter softened

300gr icing sugar

½ jar lemon curd 2 tablespoon milk if necessary You will also need to decorate 1 jar lemon curd Sugar paste Icing and coloured sprinkles

Method

Preheat the oven to 190 °C. Place the sugar and butter in a bowl and beat together till light and fluffy. Stir in the lemon zest and a few drops of scillian lemon extract . Next add in the eggs one at a time, stairring in a 1/3 of the flour and the egg . finelly gently stir in the milk. Put the cupcakes into a muffin tin and fill with the cake batter approximately ¾ full. Bake in the oven for 20-25 minutes until golden and puffed with spogy to the touch . Meanwhile make the lemon butter cream. Place the softened butter and the icing sugar into a medium bowl and mix together till light . Stir in a ½ lemon jar curd and a few drops of scillian lemon curdand a few drops and mix together thoroughly As soon as the cupcakes have completely cooled down use the end of a spoon to make a small cavity in the center of the cupcakes . Place ½ of the lemon into the piping and fill in the cavity in neach cup cake with lemon curd. Spread a little of the lemon butter cream on top of each cup cake . Place the remaining lemon butter cream into a piping bag and pipe the decorative spwirls on top of each cup cake

Decorate the top of chocolate eggs, sugar icing thickens and coloured sprinkles.

Ingredients

Mgharfa margerina polysaturated .

4 sinniet tewm imqaxxra u mishuqa

Patata kbira mqaxrin u mqatghin roti roti rqaq

500gr weraq u mqatgha bicciet zghar

4 kikri ilma shun

Bezzun imqatta roti

4 imghaef (60ml) krema friska

Bzar u melh.

Method

Hu borma ta’ 4 litri, fiha aghmel il-margerina it-tewm , il-patata , il-basal u qallihom fuq nar medju sakemm isiru u itfa ftit melh, iftah il-borma taghli fuq nar gholi u hallieha tibred ftit .

Sadanitant ixwi il-wicc tal-bezzun taht il-borma. Fl-ahhar aqleb fil-platti, aghmel bicca bezzun mixwi f’kull platt madwar il- hobz aghmel cirku u servi mill-ewwel.

Nota:

Ghal din ir-ricetta tista tuza indiivja kif ukoll spinaci, u tista tuza it-truf tal-hurrieq mieghu. 

Sadanitant jekk qed tbati minn xahmijiet gholja fid-demm minflok il-krema tista tuza plain yougourt light u halib xkumat.  Innota li il-krema friska fiha 40 per cent xaham nieqes mill-halib skimmed. 

Ingredients

150gr frawli

. 75gr zokkor

 600ml halib skimmed

,Ftit gelat tal-vanilla

Method

 Naddaf il-frawli , poggihom flimkien maz-zokkor go blender hawwad sew .

Zid il-halib, il-krema friskau il-gelat u haddem sewwa.

Ferra‘ x-xarba tal-vermouthgo 4 tazzi u servi kiesah.

 

Ingredients

250gr dqiq self raising

3 bajdiet

2 qatriet vanilla

Kuccarina ghasel

Butir tal—karawett

Banana

Lewz

Frott niexef bhaz-zbib ecc.

Ghasel

Method

Gharbel id-dqiq go skutella kbira.  Habbat il-bajd go skutella ohra . Zid il-bajd u hawwad kollox flimkien sakemm it-lixxa . Zid il-vanilla . Hawwad u halli it-tahlita toqoghod ghal 10 minuti . Sahhan f’tagen non stick . Itfa daqs 2 imgharef mit-tahlita sakemm tifforma id-daqs li tixtieq int Sajjar ghal madwar 2 minuti minn kull naha sakemm jiehdu kulur dehbi. 

IL-pancakes ghandhom jigu miftuhin, stil American    

Sajjar ghal madwar 2 minuti minn kull naha sakemm jigu kulur dehbi.

Imla il-butir tal-karawett , banana mqatgha roti, tahlita ta’ lewz u frott niexef u ftit ghasel fil-wicc. 

Jekk ma tkunx tridhom helwin halli il-vanilla barra u imla b’tahlita li joghgbok.

Ezempju xi ricotta, gobon, hwawar, perzut jew xi bicca salamun iffumikat. 

Ingredients

3 imgharef oats  irqiq (hafur) 

100ml jogourt griek ta minghajr xaham

150gr jogourt greek ta minghajr xaham

Kaxxa zghira frawli

Banana zghira

Nofs kuccarina vanilla

Nofs kuccarina trab tal- kannella

Nofs kuccarina ghasel

Method

Poggi l-ingredienti kollha go borma.  Ithan kollox permezz ta blender . Ferra it-tahlita go tazza twila u ferrex trab tal- kannella fil-wicc. 

Varjazzjonijiet ghal din ir-ricetta

Tista tuza frott varjat kif ukoll lewz jew xi frott niexef bhat- tamal li jaghtik toghma aktar helwa mill-ismothie. Tista tesperimenta wkoll b’tahlita ta’ frott u haxix bhal spinaci, kale u pitravi. IL-kulur ta l-ismothie jvarja skond il-haxix/ frott maghzul .